Oct 13 2008
Calzones
Calzones are a great, versatile food. They can be a snack or a meal. You can put in them whatever you like. You can make them individual sized so everyone gets what they like.
The one I make most often is the pepperoni calzone. I start with one pizza dough that’s been thawed. I stretch it out trying to make a rectangle shape. Eyeballing the dough into thirds, I place the pepperoni down the middle third, overlapping considerably. I usually get 4 or 5 slices across. I leave about a half inch on the top and the bottom.
Once the pepperoni is down I cover it with parmesan and mozzarella cheeses. The more the merrier when it comes to cheese. Then fold over one side to the far edge of the pepperoni. Then fold the other side to the other far edge. You should have a little cheese sticking out each end but not too much because it’ll burn.
Brush the top with oil and bake at 350 degrees for about 30 minutes or until the top is a golden brown. Let cool for a few minutes before slicing.
If you are using the greasy meats, you’ll need to pre-cook the meat so the bread doesn’t get soggy.
For individual size, cut the dough in the size you want and place meat and cheese on one half and fold the other half over and pinch the edges shut. These can be eaten more like a sandwich.
Use your imagination and create some wild combinations.
Enjoy!
